This Hearty Vegan Lentil Soup is loaded with heart-healthy ingredients that are easy to find during the winter season. It takes only 45 minutes to make and tastes even better the next day.


¼ cup water or 2 tablespoons olive oil

1 medium onion, diced

2 – 3 carrots (about 1 cup), diced

2 celery ribs, diced

3 cloves garlic, minced

1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)

1 can (14oz) diced tomatoes with juices, or 2 – 3 Roma tomatoes diced

1 lb. baby potatoes, diced

1 ½ cups dried brown or green lentils

1 ½ teaspoons paprika

½ teaspoon cumin

½ teaspoon curry

6 cups water or low-sodium broth

2 handfuls of baby spinach or kale

juice of 2 small lemons

½ cup parsley, chopped

mineral salt & pepper, to taste


Heat water/olive oil over medium heat in a large dutch oven or pot. Add carrots, celery, onions, and garlic, saute for 5 minutes.

Add the green beans, tomatoes, potatoes, lentils, paprika, curry, cumin, and liquids, give a good stir, and bring to a boil; turn heat to low, cover, and simmer for 30 – 35 minutes, stirring occasionally.

Add the greens five minutes before the soup is done. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.



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